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Flavorful Key Lime Pie Bars with Toasted Coconut Meringue

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These key lime pie bars feature a tangy lime filling, a buttery graham cracker crust, and a fluffy toasted coconut meringue topping, creating a refreshing tropical dessert perfect for summer gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 4 large egg yolks, room temperature
  • 1 can (14 oz / 400 g) sweetened condensed milk
  • ½ cup fresh key lime juice (about 8–10 key limes)
  • 1 tablespoon lime zest
  • 4 large egg whites, room temperature
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup sweetened shredded coconut (toasted until golden brown)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted butter and stir until mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes until golden and toasty. Let cool.
  3. Prepare the key lime filling: Whisk egg yolks until smooth and slightly thickened (1-2 minutes). Add sweetened condensed milk, lime juice, and lime zest. Mix gently until combined. Pour over cooled crust and bake for 15 minutes until edges are set but center jiggles slightly.
  4. Toast the coconut: Spread shredded coconut on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes, stirring halfway, until golden brown and fragrant.
  5. Make the meringue: Beat egg whites on medium speed until foamy. Gradually add sugar, then increase speed to high and whip until stiff, glossy peaks form. Fold in toasted coconut and vanilla extract gently.
  6. Top and bake: Spread coconut meringue evenly over warm key lime filling, creating peaks and swirls. Bake for 12-15 minutes until meringue is golden brown.
  7. Cool and chill: Let bars cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
  8. Slice and serve: Use parchment overhang to lift bars from pan. Cut into squares with a sharp knife, wiping blade between cuts.

Notes

Use room temperature egg whites for best meringue volume. Ensure mixing bowls are grease-free. Toast coconut carefully to avoid burning. Avoid overbaking the filling; it should jiggle slightly when done. Chill bars thoroughly for best slicing. Avoid making on very humid days to prevent meringue weeping.

Nutrition

Keywords: key lime pie bars, toasted coconut meringue, summer dessert, tropical dessert, easy key lime bars, homemade key lime bars

Find it online: https://twirltaste.com/flavorful-key-lime-pie-bars-recipe-easy-homemade-toasted-coconut-meringue/